Description
A cozy twist on classic mac and cheese, featuring creamy cheese combined with sweet roasted butternut squash.
Ingredients
Scale
- 1 medium Butternut Squash, peeled and diced
- 8 oz Pasta (macaroni, penne, shells, or gluten-free)
- Protein (optional: chicken, turkey, or crumbled bacon)
- 1 Onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Olive Oil
- Seasonal vegetables (e.g., broccoli, spinach, or kale)
- Fresh herbs (thyme or rosemary)
- Salt and Black Pepper to taste
- 2 cups Broth or Cream
- 2 cups Cheese (cheddar and mozzarella blend)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the butternut squash: Toss diced squash with olive oil, salt, and pepper, and roast for 25-30 minutes.
- Cook the pasta according to package instructions, drain, and set aside.
- Sauté the onions in a skillet with olive oil until translucent, about 5 minutes.
- Make the cheese sauce by adding roasted squash to the skillet, pouring in broth or cream, and mashing some squash for a smooth consistency.
- Add cheese gradually, stirring until melted, and adjust seasoning.
- Combine the cooked pasta with the cheese sauce, ensuring pasta is evenly coated.
- Transfer to a greased baking dish and top with extra cheese or breadcrumbs.
- Bake for 15-20 minutes until bubbly and golden, broiling for the last minute if desired.
- Garnish with fresh herbs and enjoy hot!
Notes
For a lighter version, use low-fat cheese and broth, and load up on roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
Keywords: butternut squash, mac and cheese, comfort food, vegetarian recipe, fall recipes